Sift the pumpkin pie spice, cinnamon, baking soda, almond meal and flax into the wet ingredients. Stir in the nuts.

Melt 2 Tablespoons of butter (or coconut oil) into a large skillet over medium heat. Then pour this melted butter into the batter and stir.

Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size.

When a few bubbles appear, flip the pancakes once to finish cooking.

Serve with butter and cinnamon or sliced bananas.

Yield – – – Approximately 8 small pancakes or 2 servings.

NOTE: When I make extra, I flash freeze these and then wrap each one individually. When I want one, I take it out at night and put it in the fridge and then reheat it in the microwave or oven in the morning.

By the way – these pancakes also keep just fine in the fridge and they taste better the second day.

Your Turn . . . Do you have a favorite low carb pancake? If yes, please share the recipe.

[…] I blended it a few times until I slightly mashed the berries. Then I put everything into a pint jar. After 20 minutes or so in the fridge, I will taste to see how the texture is by trying it on a pumpkin pancake. […]